Hospitality Management Certificate

Code: CERT.HOSP.MGMT

The Hospitality Management Certificate Program is designed to introduce students to the contemporary hospitality industry through high quality practical, theoretical, and analytical course work. The program covers various facets of hospitality including hotels, restaurants, bars, catering, event planning, travel, lodging, and foodservice. It is designed also to aid working professionals who wish to increase their job value by refreshing their customer service and leadership skills. Additionally, basic food preparation, menu planning, food purchasing, budgeting and beverage management are introduced. Typically, students can complete the certificate program in two semesters. This certificate program is embedded into the AAS degree program. Students who wish to advance to a two-year degree can transfer all 30 credits into the 60-credit AAS degree at Bergen Community College.

Program Learning Outcomes

  • Describe and practice the skills that lead to managerial roles in hotels, restaurants, bakeries, pastry shops, retail and/or catering enterprises
  • Apply customer service, food preparation and leadership skills in a student-run restaurant setting.
  • Differentiate the varieties of beverages and assess their affinity to foods
  • Create menus that reflect marketing, aesthetic, financial, and nutritional needs of the restaurant clientele
  • Earn TIPS Certification and ServSafe Certification for food handling and beverage service

Career Pathways

Manager: Cafe, Corporate Sales, Meeting, Room Services, Food & Beverage
Concierge  Front Desk Clerk 
Assistant: Catering, Events Manager, Director of Hotel Sales
Associate: Front Office, Guest Room Sales, Guest Services
Housekeeping Supervisor 
Reservations Agent  Sales Coordinator   

Recommended Semester Sequence

First Semester

HRM-101Introduction to Hospitality Management

3

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-106Menu Planning and Nutrition

1

WRT-101English Composition I

3

-Plus ONE of the following courses:

HRM-104Front Office Operations

3

HRM-129/BUS-129Event Planning and Management I

3

HRM-130Introduction to Wine, Beer and Spirits

3

HRM-107Housekeeping

3

Total Credit Hours:16

Second Semester

  General Education Elective* 3
HRM-202Quantity Food Production and Services

3

-or

HRM-206Commercial Restaurant Operation

3

HRM-203Beverage Management

2

HRM-205Restaurant Service Management

3

HRM-225Purchasing and Cost Control

3

Total Credit Hours:14

General Education Requirements

  General Education Elective*  3
WRT-101English Composition I

3

Total Credit Hours:6

Restricted Program Requirements

HRM-101Introduction to Hospitality Management

3

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-104Front Office Operations

3

HRM-203Beverage Management

2

HRM-205Restaurant Service Management

3

HRM-292Co-Op Work Experience [Hotel/Restaurant/Hospitality]

2

Total Credit Hours:27

Program Support Requirement:

  General Education Elective* 3
Total Credit Hours:3

Total Credit Hours: 30

Specific Program Notes

Students are encouraged to take their courses in semester sequence order.

Please note that required courses may have prerequisites. Click on each course to view details.

*General Education Course List.


Students enrolled in this program are NOT REQUIRED to successfully complete a course in basic algebra if indicated by by the Accuplacer Test, unless they choose the college math/computer science elective.
-Those who hold current ServSafe Food Protection Certification will receive credit for HRM-102.
-Those who hold NOCTI Certification in Culinary will receive credit for HRM-103.

Students who choose this certificate will be able to transfer all 30 credits into the 60-credit AAS program at Bergen Community College.